Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing
Photo by John Autry

Ingredients

  • 1 pound skinless, boneless chicken breast
  • 1 pound skinless, boneless chicken breast
  • 1 (5-ounce) package fresh baby spinach (about 8 cups)
  • ¾ cup julienne-cut peeled jicama
  • 1 (5-ounce) package fresh baby spinach (about 8 cups)
  • 1 large garlic clove
  • 4 teaspoons apple cider vinegar
  • + 23 more ingredients
    • 2 tablespoons chopped fresh cilantro
    • 2/3 cup thinly sliced red bell pepper
    • 1 ¼ cups (1-inch) cubed fresh pineapple (about 8 ounces), divided
    • ½ teaspoon minced habanero pepper
    • 2 tablespoons fresh orange juice
    • ¼ cup extra-virgin olive oil
    • ½ cup thinly sliced red onion
    • 1 teaspoon chili powder
    • ½ teaspoon salt
    • Cooking spray
    • ¾ cup julienne-cut peeled jicama
    • 1 large garlic clove
    • 4 teaspoons apple cider vinegar
    • 2 tablespoons chopped fresh cilantro
    • 2/3 cup thinly sliced red bell pepper
    • 1 ¼ cups (1-inch) cubed fresh pineapple (about 8 ounces), divided
    • ½ teaspoon minced habanero pepper
    • 2 tablespoons fresh orange juice
    • ¼ cup extra-virgin olive oil
    • ½ cup thinly sliced red onion
    • 1 teaspoon chili powder
    • ½ teaspoon salt
    • Cooking spray

1. Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook...

View full recipe at My Recipes

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